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TEST KITCHEN APPROVED

Cinnamon Twirl Roly-Poly

Name: Cinnamon Twirl Roly-Poly
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 12 servings
Ingredients: 3 large eggs, room temperature; 3/4 cup sugar; 1/3 cup water; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1-1/2 teaspoons baking powder; Dash salt; 6 tablespoons butter, softened; 1/2 cup packed brown sugar; 2 teaspoons ground cinnamon; FILLING:; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 1 cup confectioners' sugar; 1/2 teaspoon ground cinnamon; 1 to 2 teaspoons half-and-half cream or 2% milk; 1/4 cup finely chopped walnuts, optional; GLAZE:; 1/4 cup butter; 1-1/2 cups confectioners' sugar; 1 teaspoon vanilla extract; 2 to 3 tablespoons half-and-half cream or 2% milk; 1/4 cup chopped walnuts, optional

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 40 min. + chilling Bake: 10 min. + cooling

By Taste Of Home Editorial Team

Recipe by Holly Balzer-Harz

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 09, 2022

My whole house smells incredible when this cake is in the oven. Change it up with other extracts—maple is heavenly. —Holly Balzer-Harz, Malone, New York

Test Kitchen tips

This easy-to-make cake is perfect for the holidays since it can be made at least a day ahead.

It's important to let the cake cool completely while it's rolled up. You'll find it easier to roll after it's been filled.

TEST KITCHEN APPROVED

Cinnamon Twirl Roly-Poly

6 Reviews Add your review

Yield:12 servings

Prep:40 min

Cook:10 min

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Ingredients

3 large eggs, room temperature
3/4 cup sugar
1/3 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
Dash salt
6 tablespoons butter, softened
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
filling:

4 ounces cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1 to 2 teaspoons half-and-half cream or 2% milk
1/4 cup finely chopped walnuts, optional

glaze:

1/4 cup butter
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons half-and-half cream or 2% milk
1/4 cup chopped walnuts, optional

Text Ingredients

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Directions

1
Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease parchment.

2
Beat eggs on high speed until thick and pale, about 5 minutes. Gradually beat in sugar until well mixed. Reduce speed to low; beat in water and vanilla. In another bowl, whisk together flour, baking powder and salt; add to egg mixture, mixing just until combined.
3
Transfer batter to prepared pan. Bake until cake springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4
Meanwhile, beat butter, brown sugar and cinnamon until creamy. Unroll cake; spread brown sugar mixture over cake to within 1/2 in. of edges.
5
For filling, beat cream cheese and butter until creamy. Beat in confectioners' sugar and cinnamon; gradually add cream until mixture reaches a spreadable consistency. Spread filling over brown sugar mixture. If desired, sprinkle with walnuts. Roll up again, without towel; trim ends if needed. Place on a platter, seam side down.
6
For glaze, heat butter in a small saucepan over medium-low heat until foamy and golden, 6-8 minutes. Remove from heat. Stir in confectioners' sugar and vanilla, then add cream 1 tablespoon at a time, stirring well, until mixture reaches a pourable consistency. Slowly pour glaze over top of cake, allowing some to flow over sides. If desired, top with walnuts. Refrigerate, covered, at least 2 hours before serving.